Cinnamon Toast Crunch Cookies

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Soft and chewy Cinnamon Toast Crunch Cookies made with brown butter and cinnamon toast crunch cereal and then drizzled with a cinnamon scented white chocolate!

Soft and chewy cinnamon toast crunch cookies drizzled with white chocolate and crushed cinnamon toast crunch cereal.

These cinnamon toast crunch cookies are very similar to a snickerdoodle cookie, but with a nostalgic twist. Cinnamon Toast Crunch Cereal was one of my favorite breakfast cereals growing up and the leftover cinnamon milk was the best part. So when I developed these cookies, I wanted to make sure to capture that by topping the cookies with a cinnamon scented white chocolate drizzle.

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♡ Why You Will Love These Cinnamon Toast Crunch Cookies
Ingredient Notes
Step-By-Step Instructions
💡 Tip
💡 Tip
Substitutions
Key Equipment
Storage
✨ Expert Tips
FAQ
You May Also Like
♡ Did you try this recipe?
📖 Recipe

♡ Why You Will Love These Cinnamon Toast Crunch Cookies

Absolutely delicious. These cookies taste just like cinnamon toast crunch cereal, but in cookie form. The center is soft and chewy, the edges are crispy and the milky white chocolate drizzle ties all the flavors together.
Not too sweet. I know looks can be deceiving, but these cookies are not very sweet at all. The cookie itself is lightly sweetened. The white chocolate drizzle adds most of the sweetness, but you can use as little or as much as you'd like.
Easy to make. It's a simple sugar cookie recipe and does require some chilling, but it's well worth the 1 hour wait.

A close up of the inside of a soft and chewy cinnamon toast crunch cookie drizzled with white chocolate and crushed cinnamon toast crunch cereal.

Ingredient Notes

Here are some notes about all the ingredients used in this Cinnamon Toast Crunch Cookies. Quantities and full instructions are in the recipe card below!

Cinnamon toast crunch cookies ingredients including, all-purpose flour, cinnamon toast crunch cereal, baking soda, baking powder, cinnamon, salt, butter, white sugar, brown sugar, egg and white sugar.

Unsalted Butter - We'll be browning some unsalted butter to add nutty flavor.
Brown Sugar - Adds flavor, moisture and contributes to the chewy texture.
White Sugar - Adding a bit of white sugar creates those crispy edges.
Egg - Emulsifies the batter and adds structure.
Vanilla Extract - For flavor.
Flour - We're keeping it simple with all-purpose flour.
Baking Soda + Baking Powder - Helps the cookies brown slightly and adds a little bit of lift.
Cinnamon - For extra cinnamon flavor.
Salt - Balances the sweetness.
Cinnamon Toast Crunch Cereal - We'll be grinding the cereal down to a fine powder and adding it to the cookie dough and then garnishing the tops of the cookies.
White Chocolate + A Pinch of Cinnamon - A bit of melted white chocolate with a pinch of cinnamon will be drizzled over the tops of the cookies. Alternatively, you can add ½ cup of white chocolate chips or chunks into the cookie batter if you'd prefer.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make these Cinnamon Toast Crunch Cookies! Please find detailed instructions in the recipe card at the end of this post.

Butter is browned until golden in color in a small saucepan.

Step 1. Make Brown Butter – In a light colored saucepan and over medium heat, cook butter until browned.

Brown butter is poured into a small glass bowl.

Step 2. Cool - Quickly pour the brown butter into a small glass bowl, making sure to scrape in all the little brown bits. Place in the fridge for 15 minutes to cool down slightly.

Cinnamon toast crunch cookies are finely ground into a powder.

Step 3. Grind Cinnamon Toast Crunch Cereal - Pulse or grind cereal in a food processor or grinder into a fine powder.

Dry ingredients are mixed together in a glass mixing bowl.

Step 4. Combine Dry Ingredients - In a small mixing bowl, combine together the ground cinnamon toast crunch cereal, all-purpose flour, baking soda, baking powder, cinnamon and fine salt.

💡 Tip

Use a food processor or grinder to pulverize the Cinnamon Toast Crunch Cereal. We want it as fine as possible because the larger pieces of cereal turns into a weird chewy texture when baked.

Brown butter, white sugar and brown sugar are in a glass mixing bowl.

Step 5. Combine Wet Ingredients - In a medium mixing bowl, whisk together the cooled brown butter (okay if it's still a little warm), brown sugar and white sugar until well combined.

An egg and vanilla extract is added to the bowl with butter/sugar mixture.

Step 6. Add the egg and vanilla extract and whisk until thick and lightened in color. If you're using an electric mixer, whisk for 2 minutes on medium-high speed. If whisking by hand, whisk for 3 minutes.

Dry ingredients are sifted into a bowl with wet ingredients.

Step 7. Combine Wet & Dry Ingredients - Sift the flour mixture into the wet ingredients and gently mix until just combined. Discard any larger pieces of cereal. Do not overmix.

Cinnamon toast crunch cookie dough is mixed together are is sitting in a mixing bowl.

Step 8. Chill the Dough - Cover with plastic wrap and chill for 20 minutes. This will make it easier to scoop and roll.

Chilled cinnamon toast crunch cookie dough is scooped out.

Cinnamon toast crunch cookie dough is scooped onto a small baking sheet lined with parchment paper.

Step 9. Scoop, Roll & Chill Again - Using a large cookie scoop ( #20 scoop, which holds 3 tablespoons), scoop cookie dough balls onto a parchment lined baking sheet and roll each dough ball in between the palms of your hands until smooth. You should get about 9 cookies. Cover and return back to the fridge for at least 40 minutes or up to 48 hours.

Raw cookie dough balls are on a baking sheet lined with parchment paper.

Cinnamon toast crunch cookies are bake until golden brown and are sitting on a baking sheet.

Step 10. Bake - Bake 4 to 5 cookies on a large baking sheet lined with parchment paper in a preheated oven of 350ºF (180ºC), for 10 to 11 minutes. Do not over bake. Let cookies sit on the baking tray for 1 minute and then transfer to a wire rack to cool.

💡 Tip

For perfectly round cookies, try this hack. Right when you pull the cookies out of the oven, place a large round biscuit cutter, ramekin or bowl over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges.

Finely chopped white chocolate are in a small glass bowl.

Cinnamon is stirred into the melted white chocolate.

Step 11. Garnish & Serve - Transfer finely chop white chocolate into a heatproof bowl and melt over a pot of simmering water or in the microwave in 20 second intervals. If you'd like, stir in a pinch of cinnamon. Drizzle chocolate over the tops of the cookies and then top with some crushed cinnamon toast crunch cereal. Serve and Enjoy!!

Substitutions

Brown Butter - If you would like to use regular melted butter instead of browning it, you can reduce to 7 tablespoons which is 98 grams.
Brown Sugar - You can use light or dark brown sugar.
White Chocolate - You can drizzle melted white chocolate over the top of the cookies, or you can fold in ⅓ to ½ cup of white chocolate chips into the cookie dough.

Key Equipment

Pot - For browning the butter.
Mixer - You can use a stand mixer, hand-held mixer or hand whisk.
Baking Sheet
Bowls

Storage

Baked Cookies at Room Temperature - Store in an airtight container on the counter for up to 3 days.
Baked Cookies in the Freezer - Did you know these baked cookies freeze and thaw incredibly well? You can store baked cookies in a freezer-safe bag for up to 1 month. Thaw at room temperature before eating. It takes about 40 minutes to thaw.
Raw Cookie Dough in the Fridge – Can be made ahead and stored in the fridge for up to 2 days. Scoop cookie dough onto a paper-lined baking tray and cover tightly with plastic wrap.
Raw Cookie Dough in the Freezer – Freeze for up to 2 months. Scoop cookie dough onto a paper-lined cookie sheet and freeze uncovered for an hour. Then transfer to freezer-safe bags. Bake in a preheated oven at 350ºF (180ºC) for 11 to 13 minutes.

✨ Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.

If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

Use a large cookie scoop. For chewy cookies, it best when cookies are large. I'm using a #20 cookies scoop which holds 3 tablespoons (1.5 ounces) of dough.

Do not overbake. I found that baking them for a total of 11 minutes yielded the best texture for me. It had the perfect about of crispy and chewy bite.

Use a food processor or grinder to pulverize the Cinnamon Toast Crunch Cereal. We want it as fine as possible because the larger pieces of cereal turns into a weird chewy texture when baked.